What Is a Provisions Route? Income, Costs, and How to Start in 2026
What Exactly Is a Provisions Route?
A provisions route is an independent delivery business focused on deli meats, cheeses, prepared foods, and specialty grocery items. The term "provisions" comes from the food service industry — you're provisioning restaurants, delis, bodegas, catering companies, and other food businesses with the products they need to serve their customers.
Unlike a bread route or snack route where products are shelf-stable, provisions routes deal primarily with refrigerated and perishable items, which means you need a refrigerated truck and careful temperature management. It's a higher-investment, higher-reward model — provisions route owners typically earn more per stop than any other route type because restaurant and deli orders run $300–$800+ per delivery.
If you've heard the terms "deli route," "meat route," or "provisions route" and wondered what they mean, they're all referring to the same type of business. This guide covers everything you need to know: what you deliver, who your customers are, how much you can realistically earn, what it costs to get started, and how to build a profitable provisions route from the ground up.
What Do Provisions Route Drivers Deliver?
A provisions route is built around perishable, refrigerated food products that restaurants and delis need on a regular basis. The product mix can vary depending on your territory and distributor relationships, but most provisions drivers carry some combination of the following:
Deli Meats
This is the core of most provisions routes. You're delivering sliced and whole deli meats from brands like Boar's Head, Thumann's, Dietz & Watson, and Sara Lee Deli. Turkey, roast beef, ham, salami, pepperoni, pastrami — anything a deli or sub shop needs to build sandwiches. Delis go through deli meats fast, which means frequent reorders and consistent revenue.
Cheeses
American, provolone, Swiss, mozzarella, muenster, pepper jack, and specialty imported cheeses. Pizzerias alone can be massive cheese accounts — a busy pizza shop might go through 50+ pounds of mozzarella per week. Carrying a range of cheeses from commodity to premium gives you flexibility to serve different customer types.
Prepared Foods and Specialty Items
This category includes salads (potato, macaroni, coleslaw), hummus, dips, prepared meats, olives, roasted peppers, marinated vegetables, and imported goods. Goya Foods products are a staple for drivers serving bodegas and Latin American restaurants. Specialty and ethnic foods often carry the highest margins on your truck — 30–50% markup — because customers have fewer sourcing alternatives.
Condiments and Food Service Supplies
Mustards, mayonnaise, dressings, cooking oils, and condiments in food-service sizes. These are add-on items that increase your order value per stop. A deli that orders $400 in meats and cheeses will usually tack on $50–$100 in condiments and supplies if you carry them.
💡 Product Mix Strategy
The most profitable provisions drivers don't just deliver meats and cheeses — they become a one-stop shop for their customers. The more product categories you carry, the larger each order becomes and the harder it is for a competitor to replace you. If a deli can get meats, cheeses, prepared foods, and specialty items all from one driver, they have zero incentive to deal with three different suppliers.
Who Are Your Customers on a Provisions Route?
Provisions routes serve a specific set of food service businesses. Understanding your customer types helps you target the right accounts and set the right pricing for each.
Delis and Sub Shops
Your bread and butter — literally. Delis are the backbone of most provisions routes. They order frequently (daily or 2–3 times per week), they need reliable delivery, and they're loyal to drivers who show up consistently with quality product. A single busy deli can be a $300–$600/week account.
Bodegas and Corner Stores
Smaller orders ($50–$150) but high volume of stops, especially in urban areas like New York, New Jersey, and Philadelphia. Bodegas make up for lower per-order value with frequency — many order 3–5 times per week. In dense neighborhoods, you can hit 8–10 bodegas within a few blocks.
Restaurants and Pizzerias
Restaurants range from pizzerias needing bulk mozzarella to upscale places wanting specialty charcuterie and imported cheeses. Restaurant accounts tend to be your highest-value stops — a single restaurant can order $500–$1,000+ per delivery. The trade-off is that restaurants are more likely to pay on net-30 terms, which affects your cash flow.
Catering Companies
Large orders but less frequent — catering companies order based on their event schedule. When they order, it's big ($500–$2,000+). Great for boosting weekly revenue, but don't build your route around catering alone because the orders aren't predictable.
Independent Grocery Stores
Some provisions drivers supply the deli counter at small, independent grocers and supermarkets. These can be excellent accounts with large, consistent orders — but they often demand the tightest pricing because they're comparing you to broadline distributors like Sysco and US Foods.
How Much Can You Earn on a Provisions Route?
Provisions routes tend to have the highest gross revenue of any independent route type because the products are higher-priced and order values per stop are significantly larger than bread or snack routes.
Weekly Gross Revenue by Route Size
- Starting out (10–15 stops): $2,000–$4,000/week gross revenue
- Established route (20–35 stops): $6,000–$12,000/week gross revenue
- Large, mature route (35–50+ stops): $12,000–$25,000+/week gross revenue
Annual Net Income Estimates
Working 50 weeks per year and accounting for all expenses (product cost, vehicle, fuel, insurance, spoilage), here's what provisions route owners realistically take home:
- Small route: $100,000–$200,000/year gross → $25,000–$55,000 net
- Medium route: $300,000–$600,000/year gross → $50,000–$100,000 net
- Large route: $600,000–$1,250,000/year gross → $90,000–$200,000+ net
💰 Why Provisions Margins Are Tighter — But Still Profitable
Provisions routes operate on 15–25% net margins — tighter than snack routes (20–35%) because product costs are higher and refrigeration adds expense. But the math works in your favor: 20% margin on a $500 deli order earns you $100 in gross profit, versus $25 on a $100 snack delivery at 25% margin. Higher dollar-per-stop value more than compensates for the tighter percentage. See our pricing and markup guide for strategies on maximizing your margins.
What Affects Your Earnings?
The biggest factors that determine provisions route income:
- Territory density: Urban routes with tightly packed stops earn significantly more per hour than spread-out suburban or rural territories. A driver with 30 stops within a 10-mile radius will out-earn one with 30 stops across 50 miles.
- Customer mix: Routes heavy on restaurants and delis earn more per stop than routes heavy on bodegas, though bodegas offer higher order frequency.
- Product mix: Drivers who carry specialty and ethnic foods alongside standard deli products earn higher margins. Commodity deli meats have thin margins; imported cheeses and specialty items can command 30–50% markup.
- Collections discipline: Uncollected receivables are the silent profit killer on provisions routes. Restaurants on net-30 terms who stretch to net-60 or never pay can wipe out months of profit. Track your receivables carefully.
- Spoilage management: Perishable products mean returns and waste are a constant concern. Drivers who track sales data and order accurately for each stop minimize spoilage. Digital order tracking makes a significant difference.
How Much Does It Cost to Start a Provisions Route?
Provisions routes require more upfront investment than bread or snack routes, primarily because of the refrigerated vehicle requirement. Here's a realistic breakdown:
Refrigerated Vehicle
This is your biggest expense and most important piece of equipment. You cannot deliver perishable meats and cheeses without maintaining proper cold chain temperatures.
- Used refrigerated van: $25,000–$50,000 depending on age, mileage, and condition of the refrigeration unit
- New refrigerated van or box truck: $80,000–$120,000+
- Leasing option: $1,000–$2,000/month — preserves capital but costs more long-term
- Budget option: Some drivers start with insulated containers and ice packs in a standard van for very small loads, then upgrade to a refrigerated vehicle as revenue grows
Total Startup Costs
- Building from scratch: $30,000–$60,000 total — refrigerated vehicle (used), initial inventory, insurance, commercial auto coverage, food handler permits, and equipment (hand trucks, temperature monitors, shelving)
- Buying an established route: $50,000–$200,000+ depending on weekly revenue, customer base quality, territory, and whether the vehicle is included
Ongoing Monthly Expenses
- Product inventory: Your largest recurring cost — scales with revenue
- Fuel: $400–$800/month depending on territory size and vehicle type
- Commercial auto insurance: $300–$500/month
- General liability insurance: $100–$200/month
- Vehicle maintenance: $200–$400/month (refrigeration units require regular servicing)
- Technology and software: $50–$150/month for route management and invoicing tools
A Day in the Life of a Provisions Route Driver
Provisions route drivers have demanding but rewarding daily routines. Here's what a typical day looks like:
- 4:00–5:00 AM: Arrive at your distributor's warehouse or cold storage facility. Pick up today's orders, check product temperatures, verify quantities, and load your refrigerated truck.
- 5:00–6:00 AM: Begin deliveries. Restaurants and delis need product early — many start lunch prep by 9–10 AM and need ingredients on hand before their kitchen staff arrives.
- 6:00 AM–1:00 PM: Deliver to all stops. At each location you're unloading heavy cases, checking product temperatures upon delivery, taking new orders for the next delivery, discussing specials or new products with managers, and handling any credits for quality issues from previous deliveries.
- 1:00–2:00 PM: Return to base. Reconcile deliveries, process paperwork or digital records, clean and inspect your refrigeration equipment, and plan tomorrow's route and pickup list.
Most provisions drivers work 5–6 days per week. The work is physically demanding — cases of deli meats are heavy (30–50 lbs each), and you're loading and unloading dozens of them daily. Temperature management adds a layer of responsibility that other route types don't have: if your refrigeration fails and product hits unsafe temperatures, you're absorbing the loss.
"The early mornings and heavy lifting aren't for everyone, but I love being my own boss. I know every restaurant owner on my route by name, their kids' names, what they need before they even tell me. You can't build that kind of relationship working for a big distributor."
How to Start a Provisions Route: Step by Step
Whether you're buying an existing route or building one from scratch, here's a practical roadmap to getting your provisions business up and running.
Step 1: Research Your Territory
Before you invest a dollar, drive your target territory and count potential customers. Walk into delis, bodegas, and restaurants. Ask who they're currently buying from, what they're happy and unhappy with, and whether they'd consider a new driver. Look for gaps — neighborhoods with lots of food businesses but limited independent delivery options. Dense urban areas (think NYC, northern New Jersey, Philadelphia, parts of Connecticut) tend to be the most lucrative for provisions routes.
Step 2: Get Your Refrigerated Vehicle
This is the biggest upfront investment. A used refrigerated van ($25,000–$50,000) is the most common starting point. Have the refrigeration unit inspected by a mechanic before purchasing — a failed reefer unit is expensive to replace ($5,000–$10,000+). Some drivers start with insulated containers in a regular van for very small loads and upgrade as revenue justifies it.
Step 3: Establish Distributor Relationships
Contact major deli brands about becoming an independent distributor. Boar's Head, Thumann's, Dietz & Watson, and regional wholesalers all work with independent route drivers. You'll typically purchase product at wholesale cost and set your own customer pricing. Some brands offer territory protection, training, and marketing support.
Step 4: Handle Permits and Insurance
Requirements vary by state, but you'll typically need:
- A food handler's permit or food safety certification
- A business license in your operating municipality
- Commercial vehicle registration and insurance
- General liability insurance
- An EIN (Employer Identification Number) for tax purposes
Check your state's Department of Health and Department of Motor Vehicles for specific requirements. Some states require regular inspections of your refrigerated vehicle to verify temperature compliance.
Step 5: Build Your Customer Base
Walk into delis, bodegas, and restaurants in your target area. Bring samples — nothing sells deli meats better than letting a restaurant owner taste the product. Offer competitive introductory pricing for the first month to get your foot in the door. Focus on signing 3–5 accounts per week in your first few months.
Once you have initial accounts, ask for referrals. Restaurant owners know other restaurant owners. A satisfied customer who recommends you to two more is worth more than a week of cold calling.
Step 6: Set Up Your Pricing and Digital Catalog
Don't start with paper invoices and handwritten orders — go digital from day one. With The Full Truck, you can scan your distributor invoices, set your markup globally across all products or individually per item, and send each customer a digital catalog link they can browse and order from on their phone. Customers can view their full order history from the past year and quickly reorder favorites, which means less time taking orders over the phone and more time growing your business.
Step 7: Send Automated Order Reminders
Once your customers are set up with digital ordering, use automated text reminders to prompt orders before each delivery day. A simple "Your delivery day is tomorrow — tap here to order" text increases order frequency by 15–20% and virtually eliminates missed orders.
Common Mistakes New Provisions Route Drivers Make
Avoid these pitfalls that trip up first-time provisions route owners:
- Overextending on credit: Restaurants love net-30 payment terms, but extending too much credit too early can destroy your cash flow. Start new accounts on COD (cash on delivery) or net-7, and only extend net-30 to established, reliable customers.
- Ignoring temperature logs: If a customer reports a food safety issue and you can't prove your cold chain was maintained, you're liable. Keep temperature logs and check your refrigeration unit daily.
- Buying too much inventory: New drivers tend to overstock, especially on perishable items. Start lean, track what each account actually orders, and increase quantities based on real data, not guesses.
- Underpricing to win accounts: Competing on price alone against established drivers or large distributors is a losing strategy. Compete on reliability, product quality, personal service, and convenience. Read our pricing guide for better strategies.
- Not tracking orders digitally: Paper invoices get lost, handwritten orders lead to disputes, and you can't analyze your business when your records are scattered across notebooks. Digital DSD software pays for itself within weeks.
- Neglecting vehicle maintenance: A refrigeration unit failure on a hot day can mean $2,000–$5,000+ in spoiled product. Schedule regular maintenance and always have a contingency plan.
Provisions Route vs. Other Route Types
Not sure if a provisions route is right for you? Here's how it compares to the other major route types:
| Factor | Provisions/Deli | Bread | Snacks |
|---|---|---|---|
| Startup Cost | $30K–$200K+ | $50K–$350K+ | $5K–$260K+ |
| Annual Net Income | $60K–$150K+ | $40K–$80K+ | $40K–$100K+ |
| Typical Markup | 15–30% | 25–40% | 20–35% |
| Avg. Order per Stop | $300–$800+ | $75–$200 | $50–$150 |
| Vehicle Required | Refrigerated | Standard van | Standard van |
| Daily Start Time | 4:00–5:00 AM | 3:00–4:00 AM | 6:00–7:00 AM |
| Spoilage Risk | Medium–High | High | Low |
| Physical Demand | High | High | Moderate |
For a deeper comparison, read our full bread route vs. snack route vs. deli route breakdown with detailed pros, cons, and daily routines for each type.
Growing Your Provisions Route Business
Once your route is established and profitable, here are the best strategies to scale your income:
Expand Your Product Line
Add specialty and ethnic foods, premium cheeses, and prepared food items to increase your average order value. Products your customers can't easily get from other sources command the highest margins.
Add More Stops in Your Existing Territory
The most efficient way to grow revenue is adding stops between your existing ones. Every new customer in your current delivery radius increases revenue without adding significant drive time. Use your existing customers as references when approaching new accounts nearby.
Use Digital Ordering to Increase Order Sizes
Drivers who give every customer a digital catalog consistently see 15–20% higher order values because customers discover products they didn't know you carry. When a deli owner can browse your full catalog on their phone at 10 PM, they'll add items they'd never think to ask about over the phone.
Run Specials to Move Inventory
Got product approaching its sell-by date or excess stock from a distributor deal? Add specials to your digital catalog and every customer sees them instantly. This turns potential spoilage losses into revenue and gives your customers a reason to order more.
Ready to start or grow your provisions route? Browse all meat, deli & provisions route brands we support, or start your free 14-day trial of The Full Truck to manage your catalog, pricing, and customer orders from your phone.